Making something better than ever
That's the flow of fermentation. Let's ferment the world!!
Currently, I am
taking a break.
Edible Art, Miso Balls.
Make your own Miso balls, which used to be a Samurai's mobile soup mix.
You will mix Miso with dried ingredients such as veggies, seaweeds, and seafood. Then bring them home with you or travel with them.
They will boost your energy whenever you are tired.
*No need to be creative.
May is the season of fresh green tea. In the early summer sun, tea trees stretch shiny green leaves to the sky. How fresh tea are made?
Vietnam's alcohol which is fermented in a jug then drunk directly from it by sucking through bamboo straws. 2020, May, 10
Here's the recipe of Hakusaizuke/sour Napa. This is one of the Japanese winter pickles, which is Lacto fermented like sauerkraut. It will taste a bit sour but mild, fresh and crunchy on the white part.
Travelling Fermenter's website!
In this digital-tech world, fermentation is like magic. Why do mashed grapes become alcoholic? Why does salted cabbage become sour? How come they don't go off? And how did people find out about this and even start eating fermented food? You could go deeper and deeper into the world of fermentation; that's when you start discovering this magic. Some get into it faster and some go slower, but I'm sure that we can all be a part of this magic.
So, here I would like to introduce Miso to you. It is a Japanese salted bean paste which becomes sweeter, tastier and more nutritious as it ferments. Miso has a lot of ancient wisdom which originates in China and has not revealed everything to a science yet. However, it has been part of Japanese life for more than 1300 years.
It might sound a bit overwhelming, but the funny thing is you can make Miso at your home quite easily. What you need to do is preparing the environment to ferment soybeans in. Then the magic will start. If you want to know how then please join my class. I will guide you through the magical moment of fermentation!